How to properly sour cabbage at home, so it was delicious

In winter, when the products lack vitamins, sauerkraut has long been the main food. This is one of the main dishes for many peoples and Europe, and Asia. Despite the fact that this is a simple meal, sauerkraut is eaten not only by the poor, but also by rich people. In fact, besides a lot of vitamins, it contains a lot of fiber, organic acids and microelements. Therefore, each landlady should know how to properly sour cabbage at home.

This unique vegetable is one of the most ancient on earth. Now there are hundreds of varieties of cabbage, spread all over the world. It is useful in fresh form, and often its juice is used to treat certain diseases. But one of the most useful dishes is sauerkraut, because when it is sour, the content of vitamin C and useful organic acids increases. Fiber turns into a more easily digestible form, and brine improves digestion. But in order to keep all useful properties for a long time, you need to know how to properly sour cabbage at home, so that it is not sour and crunchy.

To do this, you need to choose the right cooking time and the vegetable itself. When can you sour cabbage? It is best to do this on a growing moon, on Monday or Tuesday. Most of the pickling is produced in late autumn, because the early varieties are not suitable for harvesting - they are loose and contain few sugars. You need to choose a tight head, clean at the cut. Remove all upper leaves, darkened places and a stump. Try cabbage to taste - if it is juicy and tasty, then boldly start pickling.

How correctly to sour cabbage in house conditions that it was stored for a long time and was tasty? Different owners have their own salty recipes. You can cook finely chopped or shredded cabbage, but you can even grease it with whole heads. As additives, carrots are most often taken, it gives the dish a pleasant color and sweetness. But you can sour cabbage and without it, as well as with cranberries, apples, horseradish, cranberries or beets. Sometimes do it even without salt, but this dish is not stored for a long time.

It is very easy to start cabbage at home. At 5 kilograms take 4 medium carrots and 3 tablespoons of fine salt. It is not recommended to use iodized salt, the quality of cabbage will decrease. You will also need an enamelled pot, preferably if the enamel is not damaged. Cabbage shreds small or large, as you like, carrots tinder on a large grater. Before filling in a container, they should be mixed well with salt, suppress a little with hands, so that juice appears. Strongly knead cabbage is not recommended, because it will turn out soft.

To lay cabbage it is necessary layers, interspersed with grated carrots and it is good
Ramming. Top with a fresh sheet and put pressure. It is important that all cabbage is covered with juice. Usually the process of souring at room temperature lasts 3 days. The preparedness of the dish is determined by the color of the brine - it must be transparent. Necessarily every day to pierce the cabbage to the bottom with a knife, so that gases come out.

Many housewives are interested in how to sour cabbage quickly? There is a recipe, in which the dish is ready in a few hours. For this, chopped cabbage should be mixed not only with carrots, but also with garlic. After piling into the jar, it is poured hot brine. For its preparation, in addition to salt, you need to take sugar, nine percent vinegar, and any vegetable oil. Sometimes add pepper or spicy or fragrant and other spices to taste.

Sauerkraut is a wonderful dish for winter. It improves digestion, helps to lose weight, increases immunity and stops the growth of cancer cells. It facilitates the condition with liver and stomach diseases, improves skin condition and heals burns. Therefore, every hostess should know how to properly sour cabbage at home, and to please their loved ones with a useful and tasty dish.